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NEIPA can be made grain to glass in 8 days using London ale III. Also Kviek yeast finishes in about 3 days- and people make all kinds of styles with it. Kviek spruce beers are wonderful!

The concern is adding a non-lager yeast my make it taste like a non-lager. Bring it up to 50, add that enzyme everyone is using for Brut IPA, and maybe add more lager yeast

I use them for this kind of stuff almost every brew day - they work great! (Easier to pick up and dump, and you can use co2 to push the beer out if you’d like).

As long as it’s fresh and your OG is reasonable (1.060 or less), no starter is necessary for the BB MF blend. Feel free to do a starter if it makes you feel better though. (Cell counts just aren’t as critical with funky/sour beers - a little stress can be a good thing in this style).

The Pedio makes a great kettle sour!

I like B, but would recommend holding the hot wort in corny kegs instead of plastic buckets

Something weird happened with AMessenger’s no hop Flanders - melange is known for high acidity, and I can attest to that

Melange will get real sour real quick, 655 takes longer and produces less acid. Plan your IBUs accordingly!

200g weights work like a charm! https://www.amazon.com/dp/B002ULILIK/?tag=skimlinks_replacement-20

I use this “bouncer” filter for dry hop transfers. Rarely gets clogged. Not a sanitation problem. However, it will only stop large particulates like hop debris - don’t expect it to filter out haze (use a plate filter for that)

I would do more like 6-10 nectarines in 2 gallons. You won’t get much flavor from 3. Don’t worry about sanitation - just wash them and maybe lightly spritz them with star San before processing them. Otherwise you’ll be sacrificing the delicate flavors of the fruit. Lime zest should be...

What did it taste like? The only time I used it, it tasted like straight chemicals. Wondering if it was you or them...

I’ve been doing this for years - never had a clean keg infection from co2 line contamination. Relax don’t worry!

Other than the temp drop (I’d be afraid of stalling out), this sounds good

A beer this strong needs pure o2 (on brew day and 12 hours later), actively fermenting yeast (a starter), yeast nutrient, and temp control (ferment at 66-68*). High gravity beers like this are tough without the fancier equipment

Never chill and decant! Otherwise you are only pitching the most flocculent cells, and are losing the benefit of the shortened lag time (and healthier ferment) from pitching actively fermenting yeast/wort. Don’t run stir plates longer than 24 hours (source - wyeast). Aim for starters that are...

At the very least drink some pfriem in Portland (readily available). I second the roscoes suggestion (montavilla Brew works and beer bunker on same drag). If you want strippers and beer, acropolis (get the $6 steak!) and sassy’s both have huge craft tap lists

Long time portlander here. Must do’s: Breakside Ex Novo Cascade Upright Wayfinder Modern times Worth a visit if you already knocked out the must do’s: Widmer (their taproom only stuff is amazing) Labrewatory - across the street from widmer- good stuff, and you’re already there Great notion...

I respectfully disagree with the other posts. Dried yeast still loses viability/vitality, just at a slower rate than liquid yeast. They switched to 3 years from production date a few years ago - so those packs are pretty old by now. Mr malty has a dried yeast viability calculator - you can check...

Interesting. I know it’s marketed for Bruts. I did a fresh hop brut that turned out incredible. Haven’t done a NEIPA with it, but Corporate is my new go to for west coast style ipa